HowToBBQRight Dry Brining vs Curing, Cooking with Beef Tallow & Making Bacon at Home
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Feb 27, 2026 They debate whether dry brining is really curing and compare it to true curing for salmon and bacon. They explore using beef tallow and duck fat for frying, roasting, baking, and even skin care. Practical tips cover cleaning and maintaining smokers and grills. They also discuss cooking London broil, smoking seafood safely on shared smokers, and efficient pork butt catering logistics.
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Cooking For Local Police Rewards Dinner
- Malcolm and Rachelle cooked multiple pork butts and sides for a local police rewards dinner to support their community.
- They handled about a dozen butts with beans, slaw, and buns, emphasizing donation-based catering rather than paid service.
Quick Korean Beef Bowls With Elk And Bibigo Sauce
- Rachelle made Korean-style beef bowls using elk marinated in Bibigo Korean barbecue sauce and quick-seared in a hot skillet.
- She sautéd vegetables, tossed meat back with sauce, and finished with crunchy garlic oil, sriracha, and green onion.
Dry Brining Is Seasoning Not Curing
- Malcolm distinguishes dry brining from curing: dry brining seasons and pulls minor moisture but doesn't preserve or chemically change meat.
- Curing uses salts/nitrates over longer time to alter texture and preserve (e.g., ham, bacon).